Air fryer Moroccan-style parsnip & green olive stew

Name: Air fryer Moroccan-style parsnip & green olive stew
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4
Ingredients: 4 medium parsnips, scrubbed and cut into 3cm chunks; 1 large orange pepper, sliced into thick strips; 1 onion, cut into 8 wedges; 1 tbsp olive oil; 3 tbsp Belazu tagine paste; 250 ml vegan vegetable stock; 100 g pitted green olives; 400 g can chickpeas, rinsed and drained; 4 Medjool dates, halved lengthways and stoned; ½ unwaxed lemon, zest and juice; 200 g wholewheat couscous; 25 g pack mint, leaves picked

It really is possible to cook a flavour-packed stew in a fraction of the time with an air fryer. Nutty parsnips are an excellent source of folate and fibre. This dish is also ideal if you’re looking for a Belazu tagine paste recipe.

4 out of 5 stars(4) Rate this recipe

VeganVegetarianHealthySource of fibre2 of your 5 a day

Serves4
CourseMain meal
Prepare15 mins
Cook25 mins
Total time40 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

4 medium parsnips, scrubbed and cut into 3cm chunks
1 large orange pepper, sliced into thick strips
1 onion, cut into 8 wedges
1 tbsp olive oil
3 tbsp Belazu tagine paste
250ml vegan vegetable stock
100g pitted green olives
400g can chickpeas, rinsed and drained
4 Medjool dates, halved lengthways and stoned
½ unwaxed lemon, zest and juice
200g wholewheat couscous
½ x 25g pack mint, leaves picked

Turn the air fryer to 180ºC and make sure the grate is inserted in the base of the bowl. Toss the parsnips, pepper and onion in the oil and season. Tip into the air fryer and cook for 10 minutes, stirring halfway through.
Carefully remove the grate so the vegetables are sitting directly in the bowl. Add the tagine paste, stock, olives, chickpeas, dates and lemon zest. Stir well, then cook for another 12 minutes, stirring halfway. Add the lemon juice, then keep the tagine warm by turning the air fryer to its lowest heat setting.
Meanwhile, put a kettle on to boil and put the couscous in a heatproof bowl. Pour over 250ml just-boiled water. Cover and leave to absorb for 6 minutes. Fluff up with a fork, then serve in warm bowls with the stew. Scatter over the mint leaves.

Cook’s tip

Customer safety tips

Follow manufacturer’s instructions and advice for specific foods
Pre-heat the air fryer to the correct temperature
If cooking different foods together, be aware that they may require different times and temperatures
Spread food evenly – do not overcrowd pan/chamber
Turn food midway through cooking
Check food is piping/steaming hot and cooked all the way through
Aim for golden colouring – do not overcook
Use a food thermometer/probe to check temperature: more details here
Check out the FSA webpage for further advice: www.food.gov.uk

Typical values per serving when made using specific products in recipe